Royal wedding: The menu at the reception plus the two wedding cakes

After the much awaited kiss on the balcony, Queen Elizabeth held a reception for the newlyweds at Buckingham Palace.

The Palace ensured that all ingredients are served in a buffet chosen by official suppliers of the kingdom: Gressingham duck, asparagus from England, prawns and haddock from Scotland, lamb from the area of Windsor.

About 10,000 sofas were prepared by a team of 21 chefs headed by the official chef of the Crown, Mark Flanagan. All these dishes are accompanied by Pol Roger Champagne, and a selection of soft drinks.

As for the dessert, the famous cakes specially designed at the request of William and Kate were served. Kate’s wedding cake was created by Fiona Cairns and it was composed of seventeen fruit cakes, adorned with over 900 leaf and floral touches and topped with the couple’s new cipher.

AP

The second is a chocolate biscuit cake requested by Prince William and prepared by McVitie’s Cake Company from a Royal Family recipe.

The Queen’s reception included the cutting of the wedding cake, as well as speeches for the newlyweds.